Make the easiest cinnamon shortbread with just 4 ingredients. No mixer, no fuss, and perfectly soft, buttery, and melt-in-your-mouth every time. Perfect for tea, Christmas gifting, or a quick treat.
Sometimes, the best treats are the simplest. This cinnamon shortbread is made with only 4 ingredients - flour, sugar, butter, and cinnamon - and doesn't require a mixer.
Just rub the butter into the flour, press, bake, and sprinkle with cinnamon sugar. The result? Buttery, soft, perfectly spiced shortbread that melts in your mouth.
More Christmas baking? Check out my recipes for Crushed Candy Cake Chocolate Chip Cookies, or the Pineapple Fruitcake.
Prep Time: 10 minutes | Cook Time: 40 minutes | Ingredients: 4 | Servings: 12 | Difficulty: Easy
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Recipe ingredients
You will only need four ingredients: all-purpose flour, granulated sugar, unsalted butter - the classic shortbread ingredients, and a touch of cinnamon for extra flavor.
- These Apple Streusel Muffins are also full of cinnamon.
See the recipe card for complete information on ingredients and quantities.
Variations to try
- Chocolate-dipped: Dip the cooled triangles in melted dark or milk chocolate.
- Nutty: Fold in finely chopped almonds or pecans. Try these Walnut White Chocolate Cookies, too.
- Orange cinnamon: Add ½ teaspoon orange zest to the dough for a citrusy note.
How to make cinnamon shortbread?
Step #1: In a large bowl, whisk flour, cinnamon, and sugar. Rub the butter into the flour mixture with your fingertips until it forms coarse crumbs.
Step #2: Form a thick rectangle, wrap it, and chill it for 30-60 minutes.
Tip: You can also pulse in a food processor.
Step #3: Roll or press the dough evenly into the prepared pan, smoothing the top with your hands or a spatula. Use a fork to prick the surface all over.
Step #4: Bake for 35 - 45 minutes, until the edges are lightly golden. Check after 30 minutes - every oven is a little different.
Step #5: Remove from the oven and immediately cut into triangles right in the pan.
Step #6: Mix extra sugar and cinnamon. Sprinkle the shortbread with the mixture while it is still hot, so it sticks perfectly. Let cool completely before removing from the pan.
Tips
I always recommend using a digital kitchen scale when baking - it makes sure your measurements are exact and your results perfect every time.
- Cold butter is key: It helps create that crumbly, melt-in-your-mouth texture.
- Don't overmix: Stop when the dough just comes together. Overworking makes the shortbread tough.
- Cut while warm: Shortbread is easier to cut, and the sugar sticks better.
FAQs
Yes! Roll the dough into a rectangle or square about ¾ inch (2 cm) thick, bake on a parchment-lined tray until lightly golden, and cut into pieces while still warm for clean edges.
Yes, the dough can be chilled for up to 24 hours before baking.
Storage
Store in an airtight container at room temperature for up to 1 week.
Freeze: Wrap cooled pieces tightly in plastic and freeze for up to 3 months.
More Christmas baking
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📖 Recipe
Easy Cinnamon Shortbread - Only 4 Ingredients
Equipment
- Springform 9 inches/ 22 cm
- Large bowl
Ingredients
For the cinnamon shortbread:
- 2 ½ cups all-purpose flour Note 1
- 1 teaspoon cinnamon
- ½ cup granulated sugar
- 1 cup unsalted butter cold
For the cinnamon sugar:
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Prepare the pan: Line the springform tin with parchment paper and set aside. Heat the oven to 320°F (160 °C).
- Mix dry ingredients: In a large bowl, whisk together the flour, cinnamon, and sugar.2 ½ cups all-purpose flour + 1 teaspoon cinnamon + ½ cup granulated sugar
- Add the butter: Cut the cold butter into small cubes and add it to the bowl. Rub it into the flour mixture with your fingertips (or pulse everything in a food processor) until the dough begins to clump together.1 cup unsalted butter
- Chill the dough: Bring the dough together with your hands and press it evenly into a rectangle. Wrap it in plastic wrap and chill it for 30 to 60 minutes (or until the next day) (Note 2).
- Roll or press the dough evenly into the prepared pan. Use a fork to prick the dough all over (optional).
- Bake cinnamon shortbread: Place the tin in the oven and bake for about 35-45 minutes, or until the surface looks set and lightly golden around the edges.
- Cut while hot: Remove the shortbread from the oven and, while it's still hot and soft, cut it into triangles directly in the tin.
- Cinnamon mixture: Mix cinnamon and sugar in a small bowl. Sprinkle the shortbread generously with cinnamon sugar right after cutting, so it adheres well.2 tablespoons granulated sugar + 1 teaspoon cinnamon
- Cool fully: Let the shortbread cool completely in the tin before lifting it out (Note 3).
Notes
- Measurements: I always recommend using a digital kitchen scale in baking; it guarantees the best results.
- Shape: You can roll the dough into a rectangle or square about 2 cm (¾ inch) thick, bake on a parchment-lined tray, and cut into pieces while still warm for neat, even shortbread.
- Storage: Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
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